Breakfast Enchiladas

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (1 lb) package hot lamb sausage (ground or removed from casings)
• 2 tablespoons butter or 2 tablespoons margarine
• 4 green onions, thinly sliced
• 2 tablespoons chopped fresh cilantro
• 14 large eggs, beaten
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups cheese sauce (recipe follows)
• 8 (8 inch) flour tortillas
• 1 cup shredded jalapeno jack cheese
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 3 cups milk
• 2 cups shredded cheddar cheese (8 ounces)
• 1 (4 1/2 ounce) can chopped green chilies, undrained
• 3/4 teaspoon salt
• halved grape tomatoes
• sliced green onion
• chopped fresh cilantro

Recipe

• 1 enchiladas: cook sausage in a large non-stick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. remove from pan; drain well, pressing between paper towels.
• 2 melt butter in a large non-stick skillet over medium heat. add green onions and cilantro, and saute one minute. add eggs, salt, and pepper; cook, without stirring, until eggs begin to set on bottom. draw a spatula across bottom of pan to form large curds. continue to cook until eggs are thickened, but still moist; do not stir constantly. remove from heat and gently fold in 1 1/2 cups of the cheese sauce and the cooked sausage.
• 3 spoon about 1/3 cup of the egg mixture down the center of each tortilla; roll up; place seam side down in a lightly greased 13"x9" baking dish. pour remaining cheese sauce evenly over the tortillas. sprinkle evenly with monterey jack cheese.
• 4 bake at 350 degrees fahrenheit for 30 minutes or until sauce is bubbly. serve with desired toppings.
• 5 cheese sauce: melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. cook, whisking constantly, for 1 minute. gradually whisk in milk; cook over medium heat, whisking constantly, for 5 minutes or until thickened. remove from heat and whisk in remaining cheese sauce ingredients. makes 4 cups.